Crispy Fried Chicken

Everyone loves chicken,and that too a crispy one is definitely good treat! This is my first version of crispy chicken,there is still more to come.So I guess you could name it Crispy fried chicken 1..;) This chicken is perfect for lunch,dinner or it can be even had as a tea-time snack.Believe me its a must try recipe!

Ingredients:

1/2 kg chicken
1/2 tbsp ginger garlic paste
pepper powder according to spice level
salt to taste
3/4 cup original corn flakes ground to powder
1 cup all purpose flour
1/2 tsp baking powder
1/2 cup milk
2 eggs
oil for frying

Method:

1.Marinate the chicken pieces with ginger garlic paste,salt and pepper for at least half an hour.
2.Combine powdered corn flakes,flour,baking powder,salt and pepper.
3.Whisk together milk and eggs.
4. Dredge chicken in corn flakes mixture;dip in milk mixture, and dredge in corn flakes mixture again.
5.Pour oil in deep frying pan ( do not use a non stick pan)  and on medium heat fry the chicken pieces until    golden brown.
6.Serve immediately.

Yellow Rice

Now this recipe is a must try for all those ghee rice lovers.Actually, You can consider it as ghee rice's sister ;). This dish is easy to prepare, tastes great and smells good too!! Try it yourself and lemme know:)

Ingredients:

2 cup rice
4 cup coconut milk
15 shallots chopped
1 tsp ginger garlic paste
3 cardamoms
cinnamon 2 inch
1 tbsp ghee
2 tbsp refined oil
1/2 tsp turmeric powder
salt to taste.

Method:

In a pressure cooker heat oil together with ghee.Add the cardamoms and cinnamon and fry for few seconds.Now add the shallots and saute till they are half cooked and then the ginger garlic paste and fry till the raw smell disappears.To this, combine the coconut milk with salt and turmeric powder and bring it to a boil.Now add the rice and pressure cooker it for three whistles.That's it.Now the yellow rice is ready to serve.Tastes great with mutton or chicken gravy!

Eclairs.

Ingredients:

for the case:
1/4 cup butter
2/3 cup water
1/8 tsp salt
2/3 cup flour(maida)
2 large eggs,slightly beaten

For the filling:
2 cups milk
1/4 cup white sugar
2 egg yolks
1 egg
1/4 cup cornstarch
1/3 cup white sugar
2 tbs butter
1 tsp vanilla extract.

For the chocolate icing:

1 tbsp cocoa powder
1 tbsp water
1/2 cup icing sugar
1 tsp butter
1 tsp vanilla essence

Method:

1. Preheat the oven.
2.Place butter, water and salt in a saucepan and bring to a boil. As soon as it comes to a boil, add the flour, remove from heat and beat well till the mixture leaves the sides of the pan.
3.When cool enough to touch, beat in the eggs with an electric beater (a little at a time, if not using an electric beater), till the mixture is light and fluffy.
4.Rinse a plastic bag (or icing bag) with water. Fill the bag with the egg and flour mixture and snip a 3/4"-1" hole in one corner.
5.Take an un-greased baking tray and pipe out straight lines of about 3" length, spaced an inch part.
6.Bake in a pre-heated oven in temperature 180C/350F for 30-40 minutes (they stop making a faint sizzling sound). Remove from oven and pierce on the side with a knife and leave to cool. They would sink if not pierced.
7.In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
8.Mix icing ingredients together over low heat, till well blended and smooth.
9.When puff cases are cool, snip a cut into the top half, enough for an icing nozzle to be pushed in to fill the cream in.
10.Slit the eclairs horizontally half way, till just short of the edge, so they stay joined. Pipe the cream into the cases with and icing gun or polythene bag.
11.Coat the exposed part with the icing, and serve.